Directions:
- Melt the butter in a pan over moderate heat.
- Add the carrots and stir to mix well.
- Add the wine and stock and bring to the boil.
- Reduce the heat to a simmer then add the mustard thyme and a pinch of salt.
- Cover and cook for 20 minutes; if there is any liquid left after cooking, remove the lid and continue until it has reduced to a sticky glaze.
- Remove from the heat and season with black pepper before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.23 Kcal (353 kJ) | ||
| Calories from fat | 33.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 6% | |
|---|---|---|---|
| Cholesterol | 9.72mg | 3% | |
| Sodium | 89.13mg | 4% | |
| Potassium | 278.88mg | 6% | |
| Total Carbs | 9.48g | 3% | |
| Sugars | 4.71g | 19% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 1.63g | 3% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.2mg | 1% | |
| Calcium | 30.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 70.77 Kcal (296 kJ) | ||
| Calories from fat | 28.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 6% | |
|---|---|---|---|
| Cholesterol | 8.17mg | 3% | |
| Sodium | 74.89mg | 4% | |
| Potassium | 234.34mg | 6% | |
| Total Carbs | 7.97g | 3% | |
| Sugars | 3.96g | 19% | |
| Dietary Fiber | 1.98g | 9% | |
| Protein | 1.37g | 3% | |
| Vitamin C | 4.4mg | 9% | |
| Vitamin A | 0.7mg | 26% | |
| Iron | 0.2mg | 1% | |
| Calcium | 25.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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